A Bit of Backlog and Buns Take Two

I just realized that it has been quite some time since I had an actual food post. I guess I have been busy, though perhaps that is a silly excuse. I have definitely been making plenty of tasty meals and treats, but not taking too many pictures. What follows are photos I did manage to take of some of my favorite meals from the past week.

I recently purchased Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin. I love the writing style of these two women…they make me laugh, a lot! Flipping through the pages, I came across a simple and appealing recipe (which also happened to be delicious!) – Steamed Veggies and Tofu with Brown Rice.

Over this past weekend, I made a dinner consisting of produce in my fridge that was creeping up on expiration. I don’t have a name for this meal, but here is what it consisted of: whole grain couscous with red chard, marinated portobellos, a dollop of basil pesto, and slivered almonds. Yes, I know that sounds like a weird combination, but it was really good! It was also quick to prepare (minus the marinating) and filling. I don’t usually enjoy eating the same meal two nights in a row, but this meal was an exception (so was the previous meal pictured above…maybe I am becoming more tolerant of leftovers?!).

And now some dessert! It reached about 95 degrees in Portland on Saturday…too hot for me! I was outside for awhile and then retreated indoors to make a cooling treat: Banana-Berry Sorbet. I put a cup of frozen raspberries and two chopped frozen bananas into my food processor and blended them until smooth. I then added enough Strawberry-Banana VitaSoy to make a nice consistency. I transferred this mixture to a freezer-safe container and let it firm up for about an hour. All I can say is, this really cooled me off and made me happy! I liked that it wasn’t super sweet, but refreshing instead! Plus, it was incredibly simple to make.

Oh! I almost forgot! The buns! My boyfriend made his second batch of Celine’s awesome buns. These turned out beautifully. They were a might bit monstrous (meaning really BIG), but that is because Tim has some unexplainable relationship with yeast. He talks to it, and that helps create the craziest dough I have ever seen (in about 30 minutes or less!!! It’s true!). The buns are an integral component of a birthday meal I am making for my good friend. I am planning on taking pictures of the food tomorrow night, so there may be a future post with all the goodness. I’ll say goodnight with a picture of some fine buns:

Growing into Veggies

Growing up as a child, I was an insanely picky eater (and very unruly as well)…the worst. If my mom put a vegetable (almost any vegetable) on a plate in front of me, I can guarantee you I didn’t eat it. In fact, the kitchen table at my parent’s house still has dents on it that I left from bashing a spoon against it, in protest of eating mashed potatoes (repressed memory creeping up on me here). My mom once made me sit at the dinner table with peas smeared on my cheeks because I wouldn’t eat them (my mom isn’t mean…trust me!). But, nothing…NOTHING, compared to my dislike for the lovely onion. In college, I put tomato sauce through a sieve to remove onion, and I would dissect every meal until each little bit of onion was safely piled up on the opposite side of my plate. Gag. My point? Well, I am proud to say I am no longer so terribly fussy. I actually love veggies! I am still working on the onions…but I certainly do not throw fits at the dinner table anymore!

With that unnecessary intro, Easter dinner (and dessert) both contained veggies! Since my family and my boyfriend’s family all live back east, we have spent the last seven or so Easter holidays by ourselves…which is still very fun!

On to some food!

Our dinner consisted of the Tempeh and Green Beans with Mushroom Miso Gravy over Quinoa (from one of my favorite cookbooks, Vegan Express), and a side of mashed sweet potatoes. This meal had plenty of mushrooms, red pepper, green beans, carrots, and… mashed potatoes (see mom? I love potatoes!).

For dessert, I made the Carrot Cake Cupcakes from Vegan Cupcakes Take Over the World. Oddly, I only had enough batter for ten cupcakes…yummy regardless of quantity though! My cupcakes also sank a bit in the center, but that’s where the frosting comes in. Frosting hides all cupcake flaws. Speaking of frosting, there is never enough…

And finally, in keeping with the adoration of veggies, tonight’s dinner: the Asparagus and Spinach Pizza with Sun-Dried Tomatoes from…ummm…Vegan Express! Yes, this was very tasty. I changed the recipe a bit to flavor-up the silken tofu-based sauce by adding oregano, basil, cayenne, and a bit of Follow Your Heart cheese. The crust was homemade.

Speaking of asparagus, here’s a joke I made up (answer appears after photos):Q: What kind of weapons do Veggie Cops carry?

A: Vee-guns (get it?!) and Aspara-guns! Hahahahahaaa!

Alright. Enough.